Old Fashioned Lemon Icebox Pie. This is by no means an original recipe. There are many slight variations of this recipe written everywhere from web pages to the side of condensed milk cans. My version adds some finely minced lemon zest to give it more intense, tangy lemon flavour but it is still the same basic recipe that your grandmother may have made.
Many recipes now use a graham crumb crust but the recipe I’ve used for years called for a vanilla cookie crumb crust which is what I’ve used here along with additional wafer cookies for decoration like I once saw in an old cookbook. Sometimes the oldest recipes really are the best.
The high juice content and condensed milk help to maintain a creamy, ice-cream like texture to the filling but if your freezer is really cold you may want to take it out for 10-15 minutes to soften a little before serving. This recipe also makes quite a large pie; this is a 10 inch, deep dish pie plate that I’ve used here but it can also be made in a spring form pan. If you have an 8 or 9 inch shallower pie plate, I’d recommend using only half of this recipe.
- 3 cups vanilla cookie crumbs ( I use Nilla cookies)
- ¾ cup melted butter
- 1 cup whipping cream
- 2 rounded tsp icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 9 extra large egg yolks
- ⅓ cup sugar
- Two 10 ounce cans of sweetened condensed milk
- 1 cup lemon juice
- zest of 2 lemons finely minced (more or less to taste or for lighter lemon flavor, just omit it)
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